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Western Maine Market Newsletter


Happy Solstice, Local food lovers!

it may have felt rather wintry lately, but this coming Monday the 20th will indeed be the summer solstice.

Place your order from Western Maine Market today or by 6:00 A.M. tomorrow morning for pick-up or delivery this Friday or Saturday.

Sorry, no Rangeley delivery this Friday.

Regular Friday delivery to Rangeley will resume Friday the 24th of June. We will be able to deliver to the Rangeley farmers' market Tuesday the 14th, but only frozen or not highly perishable items will be available then, with the exception of Rasmussen Farm items, which can be picked fresh for Tuesday. All other vendors currently deliver to WMM Fridays only, so those items would be held over the weekend for Tuesday delivery.
NEW AND RETURNING PRODUCTS

Rosemary, Garlic & Chive Boule
Menu Group: Food - Section: Baked Goods - Category: Bread

Vendor: Beehive Bakery

Herb Boule with garden flavors! Great with a Wild Salad Mix, or summer soups. Light wholewheat and unbleached flours, sourdough starter, honey (our own), yeast, olive oil, water and salt.
Fresh cilantro
Menu Group: Food - Section: Herbs Category: Cilantro

Vendor: Rasmussen Farm

Cilantro has a wonderful and unique taste, a bit like a lighter, citrusy version of parsley. Excellent and important addition to Mexican, Asian or Middle Eastern dishes.
Fresh Sage
Menu Group: Food - Section: Herbs Category: Sage

Vendor: Rasmussen Farm

Sage is a wonderful addition to poultry and other meat dishes, or sauteed in butter and served with pasta. It is also associated with healing and cleansing.
Spinach
Menu Group: Food - Section: Vegetables - Category: Spinach

Vendor: Island Farm
Seedlings
Menu Group:: Plants and Seeds

Vendor: Rasmussen Farm

If you want something listed here and don't see it on the website, or if you want something not listed here, contact [email protected] [Deborah at Rasmussen Farm] to see if it is available.

Cucumbers
Boothby's Blonde: Maine heirloom. Fedco says: "Boothby’s short plump oval fruits average 3–4" and become yellower as they mature. Creamy exteriors with contrasting black spines and juicy refreshing interiors. Larger seed cavities than most cukes, but the seeds actually add to the mild sweet flavor that makes the fruits so good for eating out of hand. Boothby’s usually lacks the bitter aftertaste so common in many of the other white cukes we’ve trialed. Has the “cool” texture uncommon in American cukes."

Lemon Slicing Cuke: 3" round slicing cukes, maturing from pale green to golden yellow. Sweet, never bitter.

Painted Serpent: Long and slender. Actually an Armenian melon, but tasted like a cuke.

Super Zagross: a beit-alpha type slicing cuke with smooth, thin skin, nearly burpless.


Peppers

Cayenne, Long Red Narrow: Long, skinny, wrinkled hot peppers that dry well, green ripening to red

Cubanelle: a semi-sweet frying pepper. Pale green, ripening to red.

Golden Star: blocky yellow-orange sweet peppers.


Pumpkins & Squash

Baby Pam: 3-4 lb pie pumpkins

Hubbard: Very large, grey blue, football shaped winter squash - our favorite for flavor.

Jack Be Little Pumpkin: small pumpkins that fit in your hand. Often used decoratively, but great scooped out and used as an individual serving dish for a pumpkin soup or pie.

Patty pan, Y-star: scalloped round yellow summer squash with a bit of green at the tip.

Rouge Vif d'Etampes: Cinderella pumpkin, beautiful deep orrange, large, flattened fruits

Zucchini, Cocozelle: Italian heirloom zucchini with light green stripes